Aromatic Winter Sea Flavor: Oyster and Scallion Pancake (Gul-Pajeon) Recipe – A Perfect Harmony of Seasonal Oysters and Fresh Scallions
Aromatic Winter Sea Flavor: Oyster and Scallion Pancake (Gul-Pajeon) Recipe – A Perfect Harmony of Seasonal Oysters and Fresh Scallions
Winter Meets Spring! The Ultimate Oyster Scallion Pancake Recipe
As the cool breeze begins to blow, we’ve created a fantastic Oyster and Scallion Pancake using fresh winter oysters and crisp scallions. This dish beautifully marries the chewy texture of oysters with the fragrant aroma of scallions, tantalizing your taste buds. It’s a special pancake that everyone, young and old, will love. Here’s an easy-to-make Oyster Scallion Pancake recipe you can enjoy at home.
Delicious Ingredients for Oyster Scallion Pancake- 150g fresh oysters
- 1 bunch scallions (green onions)
- 1/2 cup pancake mix
- 1/2 cup cold water
- Vegetable oil, for frying
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, we’ll prepare the fresh oysters to remove any fishy odor and clean them thoroughly. Instead of rinsing under running water, gently rub the oysters with a little coarse salt. This effectively removes impurities from the surface. Rinse the oysters 2-3 more times with clean water to get rid of the saltiness, then drain them well in a sieve. Ensure all excess water is removed, as this can make the pancake soggy.
Step 2
Now, let’s make the batter, the foundation of our delicious pancake. In a large bowl, add 1/2 cup of pancake mix. Pour in 1/2 cup of cold water. Using very cold water helps prevent lumps and ensures a crispier texture. Quickly mix with chopsticks or a whisk until the batter is smooth and no dry powder remains. Be careful not to overmix or whisk vigorously, as this can develop gluten and make the pancake tough.
Step 3
Heat a generous amount of vegetable oil in a pan over medium-low heat. Once the pan is hot, arrange the cleaned scallions neatly on the bottom. Then, place the drained oysters attractively on top of the scallions. After adding the ingredients, don’t flip immediately. Cover the pan with a lid and let the oysters and scallions cook gently for about 2-3 minutes until cooked through. This method helps keep the oysters moist and infuses the scallions with a deeper flavor.
Step 4
It’s time to flip the pancake beautifully! Place a plate slightly larger than the pan on top of the pan. Holding both the pan and the plate together, quickly flip them over to transfer the pancake onto the plate. Carefully slide the pancake back into the pan, adding a little more oil if needed. Cook the other side until golden brown for about 1-2 minutes. Be careful to prevent the oysters from sticking to the pan as it cooks.
Step 5
Now, we’ll add the egg mixture to enhance the pancake’s flavor. In a small bowl, whisk 1-2 eggs. Pour the beaten eggs evenly over the pancake that is browning nicely in the pan. Once the egg starts to cook, flip the pancake back and forth over medium-low heat until the egg is golden brown and not burnt. The egg coating adds a wonderfully soft and savory dimension to the pancake.
Step 6
Transfer the perfectly cooked Oyster and Scallion Pancake to a serving plate, cutting it into desired portions. Finally, sprinkle a pinch of toasted sesame seeds on top for a nutty aroma and visual appeal. Your delicious Oyster Scallion Pancake is now complete! Enjoy it immediately while it’s warm to savor the fresh oyster taste and the crisp pancake texture.
Step 7
And there you have it – a wonderfully flavorful Oyster and Scallion Pancake, bringing together the taste of the winter sea and the fresh aroma of scallions. Served warm, perhaps with rice or a glass of makgeolli (Korean rice wine), it makes for a truly delightful meal. Create a joyful dining experience with this nutritious and delicious Oyster Scallion Pancake that the whole family can enjoy!
